Be careful with this style of sharpener. The carbide side is super aggressive and can really take off edge metal and ruin your knife. The ceramic side is much softer and won't do as much damage but can still damage your edge micro bevel. I would skip this device, learn how to use the Wusthof honing steel on your knife for regular upkeep and use the Wusthof ceramic rod for sharpening. Then when your knives get super dull, take them to a pro to get sharpened or learn how to use water stones if looking for more advanced method.

Had Wüsthof knives. for over 20 years. Used this sharpener for the first time. Knives noticable sharper. Cutting through meat like butter.

The universal knife sharpener makes it easy and convenient for quick sharpening and also works on my Asian knives

Easy to use and inspires confidence that one isn’t dulling their knife by eliminating technique problems.

Made much better than expected. Stays put with little pressure which is very nice. Sharpens very well with little effort.